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Photo of Bunless Asian beef burger wraps by WW

Bunless Asian beef burger wraps

6
Points® value
Total Time
28 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
English cucumbers are prized because of their undeveloped seeds and lack of bitterness, even when eaten unpeeled. Look for them at the supermarket wrapped in plastic wrap and at some farmers’ markets, too.

Ingredients

Uncooked 95% lean ground beef

1 pound(s)

Shallots

2 small, minced

Low sodium soy sauce

2 tbsp(s)

Fish sauce

2 tsp(s)

Lime zest

½ tsp(s), grated

Ginger root

½ tsp(s), grated

Canola oil

2 tsp(s)

English cucumber

½ medium, diced

Fresh mint leaves

1½ tbsp(s), finely chopped

Unseasoned rice vinegar

1 tbsp(s), finely chopped

Agave nectar

1 tbsp(s)

Table salt

½ tsp(s)

Lettuce

8 leaf/leaves, large, large

Instructions

  1. Stir together beef, 1 shallot, soy sauce, 1 teaspoon of fish sauce, lime zest, and ginger in medium bowl. With damp hands, shape mixture into 8 (1/2-inch-thick) patties.
  2. Heat oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of each burger registers 160°F, about 8 minutes.
  3. Meanwhile, stir together remaining shallot, remaining 1 teaspoon fish sauce, cucumber, mint, vinegar, and salt in medium bowl.
  4. Arrange 2 lettuce leaves onto each of 4 plates. Top with burgers. Top burgers evenly with cucumber mixture and fold lettuce over to enclose filling.
  5. Serving size: 2 garnished burgers

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